Culinary science and hospitality research (한국조리학회지)
- Volume 7 Issue 1
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- Pages.107-118
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- 2001
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- 2466-0752(pISSN)
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- 2466-1023(eISSN)
A Basic Study of Muan Onion Kimchi with Herb
무안양파김치 개발을 위한 기초연구
- Published : 2001.04.01
Abstract
In this study, physical properties and color were measured and sensory evaluation was conducted on the onion kimchi with herb. Onion was produced during the winter season at Muan area. It means that water content of the onion was least of all the seasons. Onion kimchi was made with various herbs and various amounts of herb was added to the onion kimchi for the selected herb. Sensory evaluation indicated that Rosemary was best of all the tested herbs. Adequate amounts of Rosemary was 1 and 2%, while 5% was not evaluated as good.
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